I noticed a version of this salad in June’s BHG magazine. I love cob salad and variations on the theme are a happy sight. I’ve streamlined the recipe for weeknight preparation. I don’t like to spend a ton of time on salad prep, and prefer to quickly get to the eating part.
Pimiento Cheese Dressing
1 cup shredded sharp cheddar, (I used Tillamook Vintage White)
½ cup mayonnaise (Low calorie is fine)
½ cup milk
2 ounce jar diced pimientos
A few good shakes of Frank’s Red Hot Original Cayenne Pepper Sauce to taste
Salt & freshly cracked pepper to taste
In a small food processor puree the ingredients together for a minute until it starts to thicken. Pour into a serving container and set aside. The dressing can be made ahead and refrigerated until ready to use.
4 hard boiled eggs (Make ahead for faster preparation)
½ cup pecans
About 1 pound boneless breaded chicken tenders from the deli, KFC, or other fast food (Or cook and slice up a package of MorningStar Farms Chik'n Patties for a vegetarian version.)
2 prewashed packages of lettuce, any type you prefer
1 (15.8 ounce) can black-eyed peas, rinsed and drained
1 red bell pepper, cut into short strips
1 avocado, diced
1 recipe Pimiento Cheese Dressing
Salt & Fresh cracked pepper to taste
Paprika to taste
1. Cut the hard boiled eggs in half. Scoop out the yolks into a bowl, mash with a fork, and stir in just enough pimiento cheese dressing in to make creamy. Add salt, pepper, and paprika to taste. With a cookie scoop, scoop the mixture back into the eggs. Go sparingly so you don’t run out of yolk mix. Sprinkle with paprika and set aside.
2. Place the pecans on a plate and microwave in 30 second increments until toasted. About 1 to 1 ½ minutes.
3. Cut the chicken into slices. Warm in the microwave on medium heat for a short time if needed. Set aside.
4. Arrange the lettuce on the plates. Top with a little of each topping in small piles around the plate. Sprinkle with a small amount of salt and fresh cracked pepper to taste. Drizzle with the pimiento cheese dressing.
Recipe by Laura Flowers with inspiration from BHG magazine.